BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
ALTON BROWN'S BUTTERNUT SQUASH SOUP
Make and share this Alton Brown's Butternut Squash Soup recipe from Food.com.
Provided by ciurria6
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to.
- 400.Chop and brush squash with melted butter.Lay the squash flesh side up.Sprinkle with salt.Roast til tender.Scope out flesh when cool.Puree with other ingredients and pour in pot.Warm up and season to taste with salt/pepper.
BUTTERNUT-SQUASH-AND-ANCHO-CHILI PUREE
Provided by Molly O'Neill
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 minutes. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open and scrape out the seeds.
- Meanwhile, place the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 10 minutes. Drain well and place the squash in a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with the salt and cayenne, if desired. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 301 milligrams, Sugar 3 grams
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